Savory Venison Meatloaf Recipe -
Savory Venison Meatloaf Recipe
  • READY IN 55 mins

Savory Venison Meatloaf

Recipe by  

"The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!"

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Ingredients Edit and Save

Original recipe makes 1 3x7-inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    55 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Mix the venison, egg, cracker crumbs, 1/4 cup barbecue sauce, onion, sage, steak seasoning, 2 tablespoons brown sugar, and 2 tablespoons Worcestershire sauce in a mixing bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan, and lay the bacon strips over top.
  3. Bake in the preheated oven until no longer pink in the center and the bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Meanwhile, stir 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a sauce pan over medium heat. Simmer 5 minutes, whisking constantly. Pour the sauce over the cooked meatloaf, and let rest 5 minutes before serving.
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Reviews More Reviews

Jun 16, 2010

Made this meatloaf last night after having made the same recipe for years (20+ actually) and I think we have found our new favorite meatloaf recipe! I substituted store-bought bbq sauce for some home made that I whipped together!

Feb 07, 2011

This is such an amazing recipe for a venison meatloaf. My husband has asked me to make it multiple times...the flavor is just so good!

Feb 29, 2012

This will go in my favorites file! I didn't use the bacon as that counters some of the major health benefits of eating venison and it was still very moist and flavorful without the noticeable difference in texture that we often find with ground venison. I would have never guessed that it was anything other than beef and it was more tender and moist than my usual beef meatloaf recipe! I used a spicy steak seasoning and a spicy BBQ sauce. It was delicious but I will experiment with a homemade or purchased BBQ sauce that is lower in sodium.

Jan 15, 2012

This recipe has great flavor and the sauce is magnificent! We cooked it with the sauce on it, adding only one 4 oz. packet of whole wheat crackers, and used a small bit of onion salt instead of the whole onion. FIVE STARS!!!

May 26, 2012

My family loved this. My 9-year old son said it was the best meatloaf ever. I did add a little bit of garlic seasoning, but that was the only thing I changed. I couldn't taste the venison AT ALL!! Very delicious!

Feb 24, 2013

I am an avid deer hunter and the recipe by itself is amazing. But like all recipes there is absolutely nothing wrong with tweaking a bit. I follow the recipe with a few adjustments and additions. Again this is just my take but everyone raves aboit it. 1 tsp of sage instead of 1/2, 1 medium to large white onion instead of 1/2 a yellow onion, 2 garlic cloves finely chopped, 1 cup of shredded cheese (I use Mexican four blend), and HEB Speciality Series Texas BBQ sauce (gotta have that Texas kick). I then top it with 4 thick slices of maple bacon. Try it out. You will not be disappointed.

Jun 15, 2013

Such a great low-carb meal! I followed one suggestion to cut back on the stuffing and added a few dashes of Worcestershire to the top with smoky BBQ sauce. The crust on the outside was so good. My hubby said this meatloaf is better than his mother's!

Jun 25, 2012

Great Venison Meatloaf! My husband is a deer hunter and we Loved this recipe. I followed all the ingredients and baked it about 10 min longer as I was concerned about the short 35 min suggested. It looked beautiful on a platter with the delicious poured over sauce. Served with wild rice, corn, salad, and french wheat bread. 5 STARS. ArLene


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  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 65.6 g
  • 21%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 1559 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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